2 qt Water
1 lb Beef shin, ground
1 lb Bones, beef, gelatinous
1 ea Carrot, finely chopped
1 ea Celery, stalk, finely
-- chopped
1 ea Parsley, sprig
3 ea Shallots, finely chopped
1/2 md Onion, not peeled
2 ea Bay leaves
1 pn Thyme
1 pn Rosemary
Salt (to taste)
Pepper (to taste)
2 oz Cognac
2 oz Port
Put the water, bones, beef, vegetables and spices in a pot and
simmer for 2 hours. Skim the fat off the surface and strain the
liquid through a chinois. Add the port and cognac.
Check the consistency of the aspic by pouring 1/2 ounce on a
plate and refrigerating for 10 minutes. If the aspic is not hard
enough, add 2-3 tablespoons of unflavored gelatin.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
